Ingredients: |
Ingredients:
Cooking spray or oil, for coating the pan
1 tablespoon olive oil
1 pound uncooked breakfast sausage, casings removed
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons Dijon mustard
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1/4 teaspoon freshly ground black pepper
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Directions: |
Directions:Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.
Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.
Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.
Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining salt, and pepper and whisk to combine. Pour over the vegetable mixture.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing. |
Personal
Notes: |
Personal
Notes: Recipe Notes
Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature for 20 minutes before baking.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days
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This recipe for Cheesy Hash Brown Breakfast Casserole is from